Bee Leaf USA

Bee Leaf USA https://linktr.ee/BeeLeafUSA


Environmental Programming and Sustainable Design - Apiary Management

Noma LA 2026 Pt. 3/3Honored - Appreciated - PrioritizedIn February, we received an invitation to visit the Grand Opening...
06/27/2026

Noma LA 2026 Pt. 3/3

Honored - Appreciated - Prioritized

In February, we received an invitation to visit the Grand Opening of Noma LA. As the journey was already special, I was elated to accept the invitation and see the magic.

Upon arrival, I had no expectation being gifted a $1500 experience but was greeted by name and escorted to a table where I met other contributors of raw ingredients.

As we journeyed through the pairings, we were checked on most frequently. What stood out most was how their care for us extended to our families, our farms, the animals, and shared true interest in our craft. Awestruck; Even chefs we had not met knew who we were. As a beekeeper who rarely is “seen” to be recognized in a room full of high profile folks was humbling and demonstrated the depth of appreciation that Noma has for the Earth and its stewards.

As dinner progressed, René walk around the room paying close attention his staff, guests, and experience. We made eye contact a few times and He was smiling ear to ear. In that moment, I felt it was not appropriate to interrupt a master at work and regret it now. It’s regretful as the Los Angeles pop-up drew so much attention that people chose to focus on aspects of leadership that were not “HR” appropriate, but you know what? NOTHING OF THIS CALIBER exists without strict consequences for imperfection. Each of these chefs understood free will, what they signed up for, and were proud..

Rene holds his kitchen to the highest standard and for that he was wrongfully demonized and ejected from his own masterpiece. It’s a rotten shame that the following patrons did not get to watch what I watched as he danced about the room and kitchen with Respect for what was happening.

I don’t have first hand experience with Rene Redzepi , but I DO understand what it takes to influence a team to WANT be perfect.

Working with Noma is inspiring and validating in that we do this work, not for the money, but the art. Thank You Noma for the partnership, for validating our products and craft, and making us, as producers, feel we are a part of the show.

Noma LA 2026 - Part 2/3Exploration of our Own Expansion - Innerstanding - Appreciation After providing samples of what w...
06/27/2026

Noma LA 2026 - Part 2/3
Exploration of our Own

Expansion - Innerstanding - Appreciation

After providing samples of what we considered our finest products, we eventually had a controversial conversation about consuming brood (honeybee larvae) as it is somewhat frowned upon in many lenses. Across the globe, eating insects is a relatively common practice, in the USA not so much, and in California, certainly not.

We had our questions, but reflecting on the intricacies of beekeeping and their overall demand for brood being quite low to fulfill the vision, we obliged and shared our apprehension. The chefs explained how it was to be used as a desert and the grand finale.

We then began asking them how it was prepared so we could properly transport the goods upon harvest. We learned that the team utilized sub-zero freezers, liquid nitrogen, and massive amounts of patience to separate a specific size larvae for their dishes. We then started collecting brood, prioritizing that specific stage as best as possible and putting it on dry ice immediately and delivered.

Learning about their process provided us insight to the overall Love, energy, and care that they put into each ingredient they work with. It also shined a light on how incredibly diligent the Noma team works which inspires anyone.

As we progressed we interacted with various team members and each was as exceptionally kind as the last. This was not just personalities, it was a part of being on the Noma team, a part of being an artist, a part of recognizing another artists and their craft, which I firmly believe beekeepers are artists too. Their team started to resemble a beehive with a uniform vision, a uniform method, a distinct way of doing things, something that takes A LOT of effort to build. I know this as the Founder of a beekeeping outfit, a prior hospitality professional and F&B Manager.

The movement that is Noma is remarkable. having the opportunity to contribute began to mean something different.

Noma LA 2026 Part 1/3 - Naïveté Prestige - Resonance - RespectIn 2025, Bee Leaf USA was contacted by two chefs (Colema...
06/27/2026

Noma LA 2026 Part 1/3 - Naïveté
Prestige - Resonance - Respect
In 2025, Bee Leaf USA was contacted by two chefs (Coleman Griffin and ) in search for purely sourced “Bee Products”…not just honey, but something more elusive. After the initial conversation it was revealed that these gentlemen were members of Rene Redzepi World Famous Copenhagen based fine dining establishment called, Noma (noma) and were in charge of sourcing local ingredients.

Knowing little of the fine dining scene, we called (personal friend who has training in fine dining) and Cole was awestruck. This clarified how precious of an opportunity we had encountered and that we were in a once in a lifetime position to work with the finest culinary team, possibly on Earth.

Immediately, myself and the bee team began researching all we could learn about Noma and their global pop-ups. After continuing to unpack the vision, we learned that these chefs were not seeking a specific product, program, or anything that we are used to providing. Rather, they simply wanted raw, unique, and exotic natural materials to tell a story.

In October of 2025, we then visited the Paramour Estate in Silverlake, Los Angeles, where the pop-up was to be held. We toured the space looking for places we could place beehives on property and after countless hours of working our first proposal, it was not accepted. However, understanding the level of perfection that accompanies Noma, we scrapped the proposal and tried again without batting an eye. In fact, we tried a significant number of times and each time we’re thanked profusely for the attention, care, and overall effort to making it work. We assured them that in the same way the chefs of Noma prioritize a dish’s perfection, scrapping a proposal as many times as required to fulfill the vision was our pleasure, and it truly was.

This is when we began to understand that we were not working with “chefs” but we were working with artists in the finest sense of the word. Artists who strive for excellence, compassion, and kindness. The interactions with their team were an obvious reflection of leadership, despite old news resurfacing.

Had a blast sharing about bees with the Crown Point Junior Music Academy! Such bright minds asking questions about conce...
06/02/2026

Had a blast sharing about bees with the Crown Point Junior Music Academy! Such bright minds asking questions about concepts ghat some adults can’t seem to grasp! Thank You for the opportunity!


In honor of World Bee Day, let’s take a peek at the male Valley carpenter bee, Xylocopa varipuncta, which native pollina...
05/20/2026

In honor of World Bee Day, let’s take a peek at the male Valley carpenter bee, Xylocopa varipuncta, which native pollinator specialist Robbin Thorp, emeritus professor of entomology at the Department of Entomology and Nematology at the University of California, Davis, calls “the teddy bear” bee.

Like all male bees, it doesn’t sting.

But what’s unusual about this bee is its color, golden with green eyes. It’s sexual dimorphism at its best, because the female Valley carpenter bees are solid black.

(Info from UC ANR)
The Valley carpenter bee is the biggest carpenter bee in California. And it scares the living beejeez (dead beejeez, too) out of young children, teenagers, and adults. Just about everybody and everything, including the family dog and cat.

Top Bar Beauty! Drawn comb against natural sunlight is art in real time. As the holder of the bar moves the comb around...
04/25/2026

Top Bar Beauty!
Drawn comb against natural sunlight is art in real time. As the holder of the bar moves the comb around to get different perspectives, you literally get a view that NOBODY else can see…to us, THAT is magic worth chasing, an intimate moment between viewer and artist that cannot be replicated and will be etched into the memory of of the viewer forever.

Jump into action with your local crew! Offering Workshops, Honeybee & Pollinator Installations, Native Plant Habitat, an...
04/21/2026

Jump into action with your local crew!

Offering Workshops, Honeybee & Pollinator Installations, Native Plant Habitat, and Tours!

Come party with us this Summer! Beehive tours on the farm are short-form group tours that are designed to give the gene...
03/31/2026

Come party with us this Summer! Beehive tours on the farm are short-form group tours that are designed to give the general public a taste of modern beekeeping on a regenerative farm. Immersive Workshops will be later offered!
Tours are 30 minutes covering:

✅ Honeybee Life Cycle
✅ Importance of Pollinators
✅ Honey Production
Protective equipment is provided but full body covering and boots are encouraged!
Adult supervision is required for children.
Link for tickets in Bio. Don’t miss this chance to get up close and personal with bees for a VERY reasonable price.

Address

8642 Rinda Lane
San Diego, CA
91977

Opening Hours

Monday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Telephone

6199642454

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